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Are you looking for a healthy snack for long car trips? If so, try making this Korean dried sweet potato recipe!
People in South Korea eat dried sweet potatoes as a healthy snack when out and about, especially when trying to keep a healthy diet. This snack is full of nutrition and helps keep you full. Try making this healthy snack at home!
What Is a Korean Sweet Potato?
The word ‘goguma’ (고구마) refers to a sweet potato in the Korean language. In South Korea, there are five popular types of sweet potato:
- Purple Sweet Potatoes (Jeok Goguma 적고구마)
- Chestnut Sweet Potatoes (Bam Goguma 밤고구마)
- Pumpkin Sweet Potatoes (Hobak Goguma 호박고구마)
- Honey Sweet Potatoes (Kkul Goguma 꿀고구마)
- Water Sweet Potato (Mul Goguma 물고구마)
All of these sweet potatoes taste extremely delicious! The most famous type of Korean sweet potato outside of South Korea is probably the chestnut variety. You can learn more about Korean sweet potatoes in my ingredient article on the subject. I also recommend checking out my recipe for baked Korean sweet potatoes!
If you cannot find any type of Korean sweet potato, you can use any type of sweet potato available to you at your grocery store. No matter what, it is a healthy snack!
What Is Goguma Mallaengi?
In English, we can translate ‘goguma mallaengi’(고구마말랭이) to ‘dried sweet potato.’ The term ‘mallaengi’ (말랭이) refers to dried food, while ‘goguma’ (고구마) means sweet potato.
Goguma Mallaengi Ingredient List:
Below, I list the ingredients used to make this recipe. This Korean snack is one of the most basic recipes you can make. As a result, we only need one ingredient!
- Korean Sweet Potato
Korean Dried Sweet Potato Tips & Tricks:
Here, I list some helpful tips & tricks to help you make this incredibly easy Korean dried sweet potato recipe. If you have any questions, leave a comment below or email me at [email protected]! I hope these tips help!
- First, I recommend washing your sweet potatoes with cold water.
- You can either bake or steam your sweet potatoes for this next step. To bake them, place them in the oven at 425°F for 45-60 minutes. I recommend turning them about halfway through the baking process. Or, to steam the potatoes, cook them for an hour and a half in the steamer basket. I tend to bake mine as I feel as though I can walk away from the oven more easily than the stove to get things done around the house!
- Once you finish baking or steaming your sweet potatoes, let them cool for 5 to 10 minutes. Then, peel them.
- Cut your potatoes into slices (approximately ⅓ inch thick). Then, place the slices into your dehydrator. Then, set your dehydrator to 135°F. Let the slices cook for 12 hours.
Korean Dried Sweet Potato (Goguma Mallaengi) Frequently Asked Questions:
Now that we learned about some tips & tricks, I want to answer some questions you may have about this recipe! If I do not answer your question, feel free to leave a comment in the section below or email me at [email protected].
Does This Recipe Contain Major Allergens? (Gluten, Soy, Etc.)
Before listing all of the major allergens, I want to state that all of my recipes are naturally gluten-free. On this blog, I only use and recommend gluten-free ingredients and brands. That being said, I list gluten as a potential allergen when necessary– this is because many Korean ingredients (such as soy sauce, gochujang, and doenjang) contain gluten unless you specifically buy gluten-free versions. Not only is this true for gluten, but it is true for other major allergens as well. As such, I always list allergy substitutions in the next section of my post.
This recipe does not contain 9 of the 9 major allergens. It does not contain:
- Peanuts
- Fish
- Crustacean Shellfish
- Eggs
- Milk (Dairy)
- Sesame
- Tree Nuts
- Wheat (Gluten)
- Soybean
This recipe does contain 0 of the 9 major allergens.
Is This Recipe Vegetarian or Vegan?
Excitingly, this recipe is naturally vegetarian and vegan!
Where Can I Buy Korean Sweet Potatoes?
While you can buy ‘bam goguma’ (chestnut sweet potatoes) at Whole Foods throughout the United States, you cannot buy other varieties of Korean sweet potatoes in your local well-stocked grocery store. Instead, I recommend going to a Korean or Asian grocery store.
Also, if you do not want to dehydrate your own sweet potatoes, you can buy dried Korean sweet potato snacks online and in Korean grocery stores. That being said, they have way less flavor than the homemade version.
How Should I Store These Korean Dried Sweet Potatoes?
You can store these Korean dried sweet potatoes in an airtight container in a cool, dark place (like a pantry). At room temperature, you can store this for up to a week. Or, you can freeze them for up to a month.
I Hope You Enjoyed Learning How to Make This Korean Dried Sweet Potato Recipe (Goguma Mallaengi)!
In the end, I hope you enjoyed learning how to make this Korean dried sweet potato recipe. If so, let me know in the comment section!
If you would like to read more about cooking, you can find recipes as well as further Korean ingredient articles on my blog. I listed some of our favorite Carving A Journey recipes below! For reference, many recipes are influenced by my family’s blended Korean and Southern heritage.
Further Carving A Journey Recipes:
- Korean Pancake Sauce Recipe (Cho Ganjang)
- Korean Potato Pancakes (Gamja Jeon)
- Korean Pickled Perilla Leaves (Kkaennip Jangajji)
- Korean Perilla Pesto (Korean-Italian Fusion)
If you have any questions or comments, you can also email me at [email protected]. And, finally, I would love to hear from you through our social media as well! You can follow me at @carvingajourney on Instagram, Facebook, and Pinterest. I also started a vlog YouTube channel with my husband! Or, if you would like more articles like these, you can subscribe to the blog by joining the mailing list. Let me know if you try making this goguma mallaengi recipe. Thank you so much for stopping by!
Korean Dried Sweet Potato Snack (Goguma Mallaengi)
30
minutes13
HoursIngredients
8 Ibs Medium Goguma (고구마)
Directions
- Preheat your oven to 425°F. Place the sweet potatoes on a baking sheet lined with parchment. Roast your sweet potatoes for 45 to 60 minutes until cooked through and soft. Turn them over halfway through baking.
- Once your remove them from the oven, let the sweet potatoes cool. Then, peel off the skin. Finally, cut the sweet potatoes into 1/3 inch rounds.
- Place the sweet potato rounds on your dehydrator trays in a single layer. Then, set the dehydrator to 135°F (the fruit/vegetable setting). Dehydrate for about 12 hours.
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